I've actually been to this restaurant for the fourth time tonight, even though I haven't written about it on my food blog. Oh man, this place is really amazing. As the name suggests, they use top-quality meat that goes beyond the tenth rank. The highest grade is called "tenth-twelfth rank." This time, I had a course featuring this top-grade meat, made from Miyazaki beef. The vegetables were mostly from Kyushu. I highly recommend their course menu - it's so well thought out and incredibly delicious. They serve so much food that you might not even be able to finish it all (laughs). They offer a wide range of high-end items like smoked dishes, truffles, and a time-consuming consommé soup. The balance between price and quality is unbeatable. It's not uncommon for expensive food to taste good, but I've never seen anything like this for around 12,000 yen. The private rooms in the restaurant are also top-notch. I'll definitely be coming back regularly!

On this day, I was shopping at Ginza Mitsukoshi and decided to have lunch while wandering around the building. I was intrigued by this restaurant. Since I was going to Miyazaki, I thought why not have Miyazaki beef as a treat? The interior of the restaurant had a sushi restaurant-like atmosphere with a white wooden counter. The lunch menu consisted of Miyazaki beef yakiniku set meal, where you could choose the cut of meat. You could choose from the special cuts of the day - sirloin, fillet, Chateaubriand, and also choose the portion size - 120g, 150g, 200g. I chose the 150g of the special cut (4,730 yen tax included). The special cut on that day was Zabuton. When you order, you immediately get a set meal with beef tail chawanmushi, cress salad, Miyazaki dried daikon radish, Miyazaki beef simmered with soy sauce, and kimchi. While waiting, you can watch the Miyazaki beef being carefully grilled in front of you. Then, the beautifully arranged yakiniku set meal is served in a ceramic bento box. Finally, the beef tail soup is served, which you can pour over the rice bowl like unagi hitsumabushi, adding condiments and enjoying it like ochazuke. Professional grilled yakiniku is truly delicious. Miyazaki beef is very tender, with a sweet marbling and rich flavor. The beef tail soup, when turned into ochazuke style, is also delicious on its own. The beef simmered with soy sauce and dried daikon radish were also delicious, prepared with care. What I especially liked was the beef tail chawanmushi! It was a delightful chawanmushi with the concentrated umami of beef. Although it was a luxurious lunch, I felt satisfied and it was worth the price. Thank you for the meal♪

[I ordered the Miyazaki beef rare cut yakiniku set meal for lunch. It was served at the counter, giving off a VIP vibe! The staff grilled each type of meat for us. I visited as a reward to myself after finishing end-of-year exams. It was incredibly delicious!]

Located inside the new building of Ginza Mitsukoshi, this yakiniku restaurant exudes a luxurious atmosphere befitting its location within the department store. I opted for the Miyazaki beef course, which started with a smoked appetizer and yukhoe that left a lasting impression with their aroma and texture. This was followed by a salad, onion soup, and a selection of four different cuts of meat including thick slices of tongue and ribs. After a short break, the meal continued with shabu-shabu and sukiyaki donburi, leaving me almost full by this point. The dessert of mizore and cold noodles was a nice touch to end the meal. Considering the amount of food provided for the price of 10,000 yen, anything more might have been overwhelming. I only ordered a glass of Bordeaux wine, but they had a good selection of wines that would be perfect for sharing with a group. Overall, it was a satisfying dining experience.

It's been a while since I visited the restaurant area at Ginza Mitsukoshi! I went to a high-end yakiniku restaurant called "Banshu Jyuban" in the evening, where you can enjoy a course meal of A5 Miyazaki beef. The restaurant is clean and lovely. This time, I was looking forward to trying the "Miyazaki Beef Stew Set," which is not listed on the menu. It is limited to only 5 servings per day. The set includes beef steamed rice, beef stew, beef sukiyaki, salad with dried radish and mushrooms, soup, and rice for 2500 yen. The stew seems to be made using a lot of Miyazaki beef scraps, as there is a generous amount of beef in it. The beef is tender and flavorful. It's a beef stew for beef lovers. Even the steamed rice and sukiyaki are filled with beef. Everything was delicious, and the dessert and tea at the end made the experience even better. Overall, I was very satisfied. The yakiniku lunch also looks tempting. The variety and quality of restaurants at Ginza Mitsukoshi are amazing!

Located on the 12th floor of Ginza Mitsukoshi in Tokyo, this restaurant specializes in A5 rank Miyazaki beef, the pinnacle of Wagyu beef, using only the rarest cuts such as the tenth and above. They offer a luxurious dining experience that combines yakiniku with elements of Japanese cuisine and French cuisine. On the day of arrival, there was no wait time, and the order included Miyazaki beef yakiniku set meal with rare cuts, beef tail chawanmushi, cress salad, Miyazaki-produced dried daikon, beef tail soup, seasonal vegetable pickles, Miyazaki beef stew, and white coffee pudding, along with a cola.

Miraculously managed to have a business meeting at a nearby building. Limited to 20 lunches available now. Loved the clean storefront, counter, and friendly atmosphere of the staff. Started with sweet sauce grilled A5 Miyazaki beef on rice. Added condiments for the second round. My favorite was pouring beef tail soup over it, enjoying it like a tea rice dish with wasabi and condiments. Served with chawanmushi, salad, dried radish, beef simmered in soy sauce, pickles, and a dessert of cold milk coffee pudding in a tin sake cup and hot jasmine tea. I especially liked the milk coffee pudding, not too sweet, with a perfect coffee flavor. All this for 2,200 yen. It had been a while since my last visit, and finding work nearby at this time really lifted my spirits. Satisfied and full. Thank you for the meal.

Yakiniku restaurant at Ginza Mitsukoshi. Instead of grilling the meat yourself, there are counter seats around the grill where the staff cook the meat to perfection for you. I had the Yakiniku Juozen lunch set, which is served in a hitsumabushi style. The meat was tender and had just the right amount of fat. It was delicious!

What a surprise to find out that the café on the 12th floor of Ginza Mitsukoshi, Café Noisette, has closed down. Even though I had a reservation there, I ended up closer to Bantekuban on the elevator, so I decided to check out their menu outside and thought, why not visit this place too, maybe even today? Café Noisette will be dearly missed. It was truly a delicious, stylish, and wonderful place. However, my wish came true as I stepped into Bantekuban, a place that despite its name suggesting a meaty atmosphere, had a clean and sushi restaurant-like counter. I arrived at 11 am, and already two groups were seated. It seemed like a place that could accommodate up to seven groups. I debated whether to add the limited 20 servings of rare cuts for 2000 yen to the 2800 yen beef tongue or to add a 1000 yen sirloin, but my daughter insisted on the beef tongue. We ended up ordering the beef tongue and the rare cuts for 2000 yen, along with the Hitsumabushi. The meat was cooked rare and we were able to watch the careful work in front of us. The beautiful rare cuts and beef tongue looked too delicious to be true. With the condiments, the rice, the green onions, and the yuzu, it was an exquisite taste. The beef tongue had a great texture. The salad with watercress added a nice bitterness, and the beef tail soup chawanmushi was elegant. The Miyazaki beef stew added a rich flavor. The Hitsumabushi at Bantekuban ends with a soup-soaked finish. It was recommended to eat it as is, then with condiments, and finally with the soup-soaked finish, but each way of eating was delicious and it was hard to choose. The cost performance was excellent! The final touch was the white coffee jelly, which was actually more like a coffee-flavored blancmange. It had a gentle and fluffy texture. The warm hojicha tea was served again. The coffee jelly was a highly recommended addition to this luxurious Ginza lunch experience!

Located on the 12th floor of Ginza Mitsukoshi, Yakiniku Bandeju is a new concept restaurant opened in December 2018 by Atom Co., Ltd., the same company behind Wakiniku Tonkatsu Anzu on the 11th floor. This restaurant specializes in premium Japanese beef, specifically the top-tier "Miyazaki beef" which has won three consecutive awards at the Wagyu Olympics. They use only the rarest cuts of Miyazaki beef, such as those above the mythical Bandeju grade, to create a luxurious beef kaiseki dining experience with a touch of Japanese influence. In addition to the well-known A5, A4, B5 grading system for beef, there are finer indicators such as marbling, fat color and quality, meat firmness, and meat color. The Beef Marbling Standard (BMS) rates marbling on a scale of 1 to 12, and even within the A5 grade, there can be differences in BMS ratings which affect the price. Yakiniku Bandeju uses cuts with a BMS rating of 10 or higher, making them extremely rare and high-quality. With a coupon from Mitsukoshi Isetan Group, I visited the restaurant for lunch on a Sunday with a friend. The clean and elegant interior features a counter with 11 seats in a U-shape layout, as well as private rooms that also have a counter-style setup. We ordered the Miyazaki Beef Yakiniku Gozen with the rare cuts of the day in 150g (4,730 yen) and 200g (6,380 yen) portions. The rare cuts were specified as "Miyazaki beef A5 grade, 12th Bandeju female." The meal started with a cress salad, beef tail chawanmushi, seasonal vegetables pickles, Miyazaki sun-dried daikon radish, and Miyazaki beef simmered in soy sauce. We followed the instructions on the table for enjoying the Miyazaki Beef Yakiniku Gozen, which involved various steps to savor the dish to its fullest. The meal was delicious, and the ambiance was quiet and refined, as we were the only customers in the restaurant at that time.

The meat was delicious, but I felt that the staff's attitude was a bit cold. Maybe because it's located in Mitsukoshi, they are a bit aloof... The pineapple sorbet served as a palate cleanser was rich and different from regular sorbets, and it tasted really good.

Recently, I visited "Yakiniku Banteju Ginza Mitsukoshi Store" in Ginza, which I had not visited for a while, and just the aroma of the meat drifting from behind the curtain at the entrance gave me a wonderful feeling. On this day, I had tried to visit restaurants in Tsukiji and East Ginza for breakfast but couldn't get in anywhere, feeling down, I stumbled upon this restaurant. The interior of the restaurant mainly consists of counter seats, and if you make a reservation, you can also use private rooms. The majority of customers were in their 40s and 50s, and surprisingly, there were quite a few solo diners. The service from the female staff in the hall and the male chef was very polite and pleasant. On this day, I had the "Miyazaki Beef Yakiniku Ju Special Set" (2,200 yen tax included). The set includes a variety of dishes: - Miyazaki beef yakiniku ju - Beef tail chawanmushi - Watercress salad - Miyazaki sun-dried daikon radish - Beef tail soup - Seasonal vegetables in Japanese-style pickles - Miyazaki beef simmered with seasonings The Miyazaki beef yakiniku ju was delicious, and you can choose from various cuts of meat. I chose the Miyazaki beef belly slices, which were thinly sliced and cooked to perfection. The Miyazaki beef simmered with seasonings had a sweet and slightly spicy flavor that was absolutely delightful. The restaurant also offers additional rare cuts of meat, sirloin, fillet, and Chateaubriand for an extra charge. The recommended way to eat the yakiniku ju is as follows: - For the first serving, eat the meat and rice as is. - For the second serving, add condiments to the meat and rice. - For the third serving, pour the beef tail soup over the meat and rice to enjoy it as ochazuke. The dessert was a white coffee jelly, which was served with jasmine tea, creating a perfect combination. Overall, I was pleasantly surprised to find such a wonderful restaurant on the 14th floor of the historic Mitsukoshi New Building. The restaurant can be described as a "total art of meat," and even though the individual ratings on Tabelog are quite high, it seems that not many people have reviewed this great restaurant.

I ordered the rare cut Miyazaki beef yakiniku bowl (3500 yen) at the yakiniku restaurant on the 12th floor of Mitsukoshi Ginza. While there were more affordable options available in limited quantities, they seemed to have run out by 1 PM on Sunday, so I ended up ordering from the regular menu. It seems like this place is like an antenna shop for Miyazaki beef. If you're willing to spend more here, you can definitely enjoy delicious dishes like Chateaubriand, but the rare cut yakiniku bowl was a bit disappointing. Despite being labeled as rare cut, the meat seemed more like trimmings (they should specify if it's truly rare cut), and what was particularly disappointing was the lack of meticulous knife work. Stamina En's strength lies in their careful knife work even with trimmings, making it easy to eat even slightly unusual cuts. Due to the lack of attention to detail here, it might be difficult for elderly or children to eat. The beef itself was not bad, and the interior was beautifully designed like a high-class Japanese restaurant, so I wish they would pay more attention to their preparation. This review is a bit critical but with hopes for improvement. Thank you for the meal.

I visited the restaurant during a slow lunch time and noticed that most customers were dining alone at the counter. There were a few ladies enjoying lunch with wine. The food was served in beautiful ceramic containers, with the option to choose your own meat on top of rice. I saw the chef carefully grilling the rib roast at the counter. The mikan sake soda was delicious. I first ate the rice and meat directly, then enjoyed tea-soaked rice, and also tried eating with wasabi. It was a great find to enjoy delicious meat casually in Ginza. I would love to visit again.

The 13,000 yen course was almost like a private dining experience due to the sparse crowd in Ginza caused by the coronavirus. I wish they had asked if I preferred lean meat or sirloin. The meat used was high-quality Miyazaki beef, which would typically cost around 16,000 to 18,000 yen at other places. The meal included smoked meat sashimi, today's consommé soup, which was delicious, a Chateaubriand cutlet sandwich that was incredibly tender, and excellent cold noodles at the end. The only downside was the service, which lacked energy and enthusiasm. The staff were not unfriendly, but they seemed a bit indifferent. It was a bit annoying to be constantly approached, but I believe that restaurants should have a certain level of vitality. It would be better if they were more proactive in explaining the meat, responding to requests, engaging in conversation, and being more attentive. However, considering the quality at this price point, it is a good deal. I have high hopes for their improvement in the future.

Today I was invited to Ginza Mitsukoshi by a business partner. The restaurants here are quite renowned. I enjoyed Miyazaki beef at a counter-style yakiniku restaurant. The counter looked like a sushi restaurant, with shelves of meat displayed. Without hesitation, I ordered the rare thinly sliced limited 20 servings of premium cuts. And even thick-cut beef tongue. The lunch was served with salad, chawanmushi, rice, oxtail soup, and hittsumabushi style. First, rice with just the meat. The sauce was sweet, and the meat was full of flavor and tender. The oxtail soup was delicious but I wish it was hotter. It was a bit lukewarm. And then, the additional thick-cut beef tongue. It melted in my mouth! Truly premium tongue. The beef liver shigure was also incredibly tasty. Before the meal, I had hojicha, and after the meal, jasmine tea. Quite the hospitality. The final dessert was a white pudding. Almond? No, it tasted like coffee. And the texture was smooth! Hmm... I am very satisfied! Thank you for the meal.

You can enjoy luxurious Miyazaki beef yakiniku! I visited my favorite restaurant, Jutte Jutsuban, in Ginza Mitsukoshi on a holiday by car! I went with my spouse and our 2-year-old child. It was lunchtime, so the seats were full. We ordered the Miyazaki beef yakiniku set. The salad with wasabi dressing, chawanmushi, and the meat were all delicious and tender.

Enjoy the finest Miyazaki beef at the counter. Beef is evaluated based on the BMS criteria, which stands for Beef Marbling Standard. This is a standard for evaluating the amount of marbling in red meat. Among the 12 ranks, No. 12 is the highest. The meat quality grade 1 corresponds to Marbling No. 1, grade 2 to Marbling No. 2, grade 3 to Marbling No. 3-4, grade 4 to Marbling No. 5-7, and grade 5 to No. 8-12. The so-called A5 rank falls between ranks 8-12. In department stores, it is usually between ranks 7-8. Around rank 11, it is a class of marbling that is rarely seen, even in high-end stores. Rank 12 is the champion class of beef. The owner of this restaurant, Atom, is able to stabilize the procurement of this class of beef at the level of a meat processing wholesaler. The lunch menu includes hitsumabushi, which is beef hitsumabushi. The flavor is a bit strong, but it is designed to have a hitsumabushi-like taste. The salad is also delicious. The quality of the seaweed served with it is low, but the focus is clearly on the meat, so it's a minor issue. However, personally, I would suggest reducing the amount or intensity of the sauce on the rice. The sweet sauce has an impact on the first bite, but it becomes overpowering in subsequent bites, becoming slightly unpleasant with its sweetness and soy sauce intensity. It might be fine for most people, but I find it a bit of a waste. It turns the experience into enjoying the sauce rather than the quality of the meat. It's not the proud taste of a restaurant that lets the ingredients shine. The common practice in the food industry of serving with sauce is a knowledge accumulated from the assumption that the quality of the ingredients is less than half, so the flavor profile of restaurants that emphasize the ingredients is clearly different. Also, it's okay to raise the price, but it would be nice to have refills with beef on top. For example, like Kurogi Chacha on the 2nd basement floor of G6, where you can have unlimited refills of tai chazuke. It should be like that, but with beef. The main event, in other words, the star attraction. Pricing is a challenge. Of course, assuming that up to 3 refills are allowed, a luxurious price of around 4,000 yen would be acceptable. No refills of beef alone, but each time, rice should be served in large portions, allowing for a maximum of about 9 slices of beef, assuming each serving includes 3 slices, with an average of one refill per serving and an additional 3 slices of meat. If you exhaust the refills, you must be quite a connoisseur. By increasing the amount of rice with each refill, you can achieve this. It could become a specialty that attracts attention, combined with the high quality of the beef, serving as a catalyst for customer attraction. I apologize for always speaking my mind. Haha.

Located on the 12th floor of Ginza Mitsukoshi, there is a yakiniku restaurant called Bantenju. It's a restaurant inside a department store, but it's not like your typical restaurant. The quality and quantity of the food here are both very satisfying, and I couldn't resist coming back again, this time making a reservation myself. Today, I opted for the chef's special course. First up were the appetizers. The arm meat and mashed potato wrapped in smoked sirloin, the low-temperature cooked sirloin tartare with sea urchin from Nemuro, and the cress salad with fresh mushrooms were all delicious. The beef consomme soup with Lily root, Platinum ribeye, tongue, jumbo mushroom cutlet, Miyazaki beef simmered in soy sauce, rice wrapped in pear sherbet, Shine Muscat, and homemade special meat bun were all delightful. The meal continued with sirloin shabu-shabu, miso sukiyaki, beef tail simmered rice bowl, beef tendon curry, cold noodles, white coffee pudding, purple sweet potato brulee, matcha tiramisu, and more. Each dish was beautifully presented and bursting with flavor. The experience was truly outstanding.

The Mitsukoshi restaurant floor has changed quite a bit with different tenants now! I arrived early and decided to choose a lunch menu after looking around. I chose a restaurant with the highest grade A5 Miyazaki beef as their specialty. They have counter seats surrounding the kitchen where you can see the Miyazaki beef on display. I ordered the "Miyazaki Beef Yakiniku Gozen" (2,200 yen) limited to 20 servings. The instructions on how to eat it were provided, starting with eating it as is, with condiments, as ochazuke, and so on. They cook the meat in front of you and serve it on rice with sauce. Meanwhile, they also prepare various side dishes like condiments, chawanmushi (also with beef), cress salad, dried daikon, and beef simmered in soy sauce. The beef was thinly sliced but substantial and delicious, true to Miyazaki beef quality. The meal was satisfying from start to finish, and the dessert was a white coffee jelly. Overall, it was worth the price and highly recommended for lunch.

Located on the 12th floor of Ginza Mitsukoshi, this hidden gem of a meat kaiseki restaurant defies expectations within a department store setting. I ordered the 13,000 yen course and eagerly anticipated the lineup of dishes: appetizer, katsu sandwich, grilled dish, finishing course, and dessert. The instant-smoked lamp is a delight from the moment it is opened, resembling a smoky roast. The wagyu tartare features tenderloin with a delicate marbling of fat. The grilled dish starts with thick slices of sirloin, accompanied by a lime-like sauce reminiscent of mentaiko. The final dish of grilled shabu-shabu is served with a sesame sauce. Each dish is carefully prepared in front of you, offering a unique dining experience for a yakiniku restaurant. With reservations still available, now is the time to visit this exceptional establishment.